Burritos (Week 4)

BEST burritos in the world. Inspired by Qdoba, which I have loved for years and Nick enjoyed on his visit, Nick and I created a recipe that incorporates my mom's salsa recipe and other various ingredients for a very satisfying meal. This is an easy and relatively cheap meal, and you definitely won't go hungry. At the very least I encourage you to try this salsa recipe out, delicious!


Serves: 6
Prep/Cooking Time: 1 hour


*Note cilantro in America is coriander in England, and green onion is spring onion.


Ingredients for 
Leslie's Salsa:

• 1 15 oz can of shoepeg corn (white) or 1 bag of frozen, rinsed well
• 1  15 oz can black beans, rinsed well
• 1/2 bunch of cilantro, chopped finely
• 1 bunch of green onion, chopped
• 1/2 jar of picante' sauce (hot or mild)
• 6 roma or plum tomatoes, chopped
• salt to taste
• tabasco to liking

Ingredients for Burritos:

• large burrito flour tortillas
• 4 medium sized chicken breasts, cubed
• taco or fajita packet of seasoning
• queso salsa if desired
• 12 oz (1.5 c) rice, cooked
• a handful of cilantro, chopped finely
• 1  15 oz can black beans, rinsed well
• small tub of sour cream
• shredded cheese, to taste
• salsa made ahead
• guacamole if desired

Directions for burritos:

1. Mix the salsa ingredients together in a bowl and refrigerate.
2. Cook rice, should take approximately 20 minutes.
3. Cube chicken, place in skillet with olive oil and cook. Add taco or fajita seasoning part way through cooking. Should take approximately 10 minutes. Add queso sauce if desired. (I loved it with queso sauce, it's a bit more tender and spicy)
4. Add chopped cilantro to rice.
5. Alternate damp paper towels and tortillas on a plate (stacked). Microwave 30 seconds to 1 minutes (This makes the tortillas a bit stretchier so they don't break when adding ingredients)
6. Layer the burrito however you like. My method was rice with cilantro first, black beans on top, then chicken, sour cream and guacamole, salsa, and cheese. Enjoy the rest of your salsa with chips.